A new, free online course, powered by Rouxbe, allows foodservice professionals to earn up to 25 continuing education ACF credits.
GMC Breaking News
The Culinary Institute of America announces the first online bachelor’s degree program, a Bachelor of Business Administration (BBA) in Food Business Leadership. The program is designed specifically for those with CIA associate degrees who have been working in the industry for at least four years since graduating. Applications are now being accepted for the inaugural class, to begin this September.
Bake to the Future tells the story of the baking sector, bringing new ideas and insights from the movers and shakers of the industry in an attempt to answer the big question: What’s next?
Each year CAFÉ offers up to eight awards with cash prizes totaling $8,000 for entrepreneurial spirit, sustainability, commitment to education and innovation. Award applications are being accepted until April 3, 2020. Along with each cash prize, winners also receive a free registration to CAFÉ’s Leadership Conference, held June 17-19 in Portland, Maine. Winners are honored at a special award ceremony on June 17.
By Culinary Visions Panel
Stereotypes about the dining tastes of Americans versus Europeans abound. But how many of the differences are true? A new consumer study from Culinary Visions® explores the differences between American and European consumers when it comes to dining on dessert. The study, called the Global Indulgence Study, assessed the behaviors and attitudes of 2,000 consumers from the United States, the United Kingdom, France, Germany and Italy.
The Idaho Potato Commission (IPC) invites chef educators to celebrate Potato Lover’s Month during February by visiting idahopotato.com/foodservice. Accessible anytime, the IPC’s website is a valuable repository of product information, food planning tools, preparation insights and the IPC’s extensive collection of varied and trend-forward potato recipes.
The global organic food and beverage market is expected to benefit from financial aid and R&D programs conducted by government and non-government organizations that are supporting farmers switching from conventional to organic farming, according to a report by BCC Research, "Organic Foods and Beverage Market Report.”
Winners showcased the power of umami in driving deliciousness at competition sponsored by Ajinomoto Co. and Umami Information Center.
The Smithsonian’s National Museum of American History will explore the history and industry of brewing in the United States in a new showcase located within the “FOOD: Transforming the American Table” exhibition beginning Oct. 25.